Title: Kythoni Xysto (Grated Quince Preserve)
Categories: Greek Condiment
Yield: 1 Servings

		Karen Mintzias
4		Quinces (about 1 kg)
3	c	Water
4	c	Sugar
2		Thin lemon rind strips
1		Piece cinnamon bark *Or*
2		Rose geranium leaves
1/4	c	Blanched split almonds *
2	tb	Lemon juice

*Note: almonds should be toasted.

Cooking time: 1 1/2 hours

Wash quinces well and rub off all fuzz. Peel, quarter and remove core. Place peels and cores in a pan with 2 cups water and boil for 20 minutes. Grate quince quarters and place in a heavy preserving pan with remaining water. Leave aside until peels are boiled. Do not be concerned if quince discolours.

Strain liquid from peels into a measuring jug and make up to 2 cups with water. Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves. Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved. Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer.

Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot, sterilized jars and seal when cold.

Note: As the peel and core contain pectin, the setting ingredients for jellies and preserves, it is advisable that these be boiled to extract the pectin.

From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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